Zucchini Yogurt Soup

Ingredients

• 500 g zucchini
• 2 Potatoes
• 1 onion
• 3 tbsp olive oil
• 100 ml White wine
• 400 ml Vegetable broth
• 200 g yogurt
• 2 tbsp lemon juice
• 2 sprigs Mint
• Salt
• ground pepper

Instructions

1. 1.

   Clean, wash, and slice the zucchini; set aside a few slices for garnish. Wash, peel, and dice the potatoes. Peel and finely chop the onion.

2. 2.

   Heat olive oil in a pot and sauté the onion until translucent. Add the potato cubes and zucchini slices, cook briefly, then pour in white wine and broth. Simmer gently for about 10 minutes.